Indulge in the rich, autumnal flavors of our delicious Pumpkin Bread with Cream Cheese Filling. A moist, perfectly spiced pumpkin loaf with a decadent cream cheese swirl – this tried and tested recipe is the answer to all your fall sweet cravings.
Wow! I just made this recipe for delicious Pumpkin Bread with Cream Cheese Filling back to back the last few days because I’m obsessed with it. I won’t confess to how many slices I have eaten because it’s too embarrassing, really. For me, it’s the best pumpkin bread for fall!
But, it’s not just me! Friends and churchmates who’ve tasted this recipe for homemade and from- scratch pumpkin bread with cream cheese all loved it! They love not only the flavors of this bread and the warm spices that really shine through but also that it’s so moist and tender. This cream cheese-stuffed pumpkin bread is indeed delicious!
Why You’ll Love This Recipe
You’ll love this Pumpkin Bread with cream cheese swirl because it combines the comforting flavors of pumpkin and the indulgent creaminess of cream cheese in a moist and flavorful loaf. It’s a perfect treat for fall, offering a delightful balance of sweetness and spice, making it a delectable dessert or snack that’s hard to resist.
In the recipe below, I will show you how to make a delicious Pumpkin Bread with cream cheese filling with step-by-step instructions.
Here are the INGREDIENTS for this easy recipe for Pumpkin Bread with Cream Cheese:
Ingredients for Cream Cheese Filling
- 8 oz cream cheese, softened
- 5 tablespoons sugar
- 1 egg yolk
- ½ teaspoon pure vanilla extract
Ingredients for Pumpkin Bread
- 1 ½ cups flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 2 eggs
- 1½ cups granulated sugar
- 1 cup pumpkin puree
- ½ cup vegetable oil
Now that we have the ingredients ready let’s move on to the step-by-step instructions.
Step-by-Step Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure your pumpkin loaf doesn’t stick.
For the Cream Cheese Filling
In a mixing bowl of an electric mixer, beat the cream cheese until it’s smooth and free from lumps.
Add the sugar, egg yolk, and vanilla extract. Mix on medium speed until the ingredients are well combined and the mixture is smooth. Set this delectable cream cheese filling aside.
For the Pumpkin Bread
In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. These spices will infuse your loaf with that classic fall flavor. Set this dry mixture aside.
In yet another bowl, beat the eggs and sugar together until the mixture is light and fluffy.
Add the pumpkin puree and vegetable oil, mixing until all the ingredients are well combined.
Gently fold the dry ingredients into the wet mixture until you have a smooth batter. Be careful not to overmix; we want a tender, moist loaf, not a tough one.
Layering the Batter and Cream Cheese Filling
Scoop one-third of the pumpkin batter into the prepared loaf pan.
Spread half of the cream cheese filling over the top with a spatula.
Add another third of the pumpkin batter. Spread the rest of the cream cheese filling over the top, and then drop spoonfuls of the remaining pumpkin batter over the top.
Use a knife to cut through the batter to create a swirl on top.
Place the prepared loaf pan in the oven. Bake the pumpkin bread for 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean.
Once fully baked, remove the pumpkin bread from the oven and allow it to cool for 20 minutes in the pan before transferring the loaf to a cooling rack. Then, let it cool completely before slicing.
TIPS & TRICKS
To make the best Pumpkin Bread with Cream Cheese Filling, here are some tips and tricks:
- Ensure your cream cheese and eggs are at room temperature for a smooth and even mixture.
- Freshly ground cinnamon and nutmeg will enhance the flavor of your bread. It’s worth the extra effort.
- Be gentle when folding in the dry ingredients into the wet mixture. Overmixing can lead to a tough loaf. Do not overmix.
- When layering the batter and cream cheese filling, spread them evenly for a beautiful swirl effect.
- Use a toothpick or cake tester to check for doneness. It should come out clean or with a few moist crumbs, but not wet.
- Store in an airtight container in the refrigerator for freshness and freeze for longer-term storage.
By following these tips, you’ll ensure that your Pumpkin Bread with cream cheese swirl turns out perfectly every time. Enjoy your delicious homemade treat!
Pumpkin Bread with Cream Cheese Filling
Ingredients
For the Cream Cheese Filling
- 8 oz cream cheese, softened
- 5 tablespoons sugar
- 1 egg yolk
- ½ teaspoon pure vanilla extract
For the Pumpkin Bread
- 1 ½ cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 2 eggs, room temperature
- 1½ cups granulated sugar
- 1 cup pumpkin puree, canned or homemade
- 1/2 cup vegetable oil
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure the pumpkin loaf doesn’t stick.
For the Cream Cheese Filling
- In a mixing bowl of an electric mixer, beat the cream cheese until it's smooth and free from lumps.
- Add the sugar, egg yolk, and vanilla extract. Mix on medium speed until the ingredients are well combined and the mixture is smooth. Set this delectable cream cheese filling aside.
- In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. These spices will infuse your loaf with that classic fall flavor. Set this dry mixture aside.
- In another bowl, beat the eggs and sugar together until the mixture is light and fluffy.
- Add the pumpkin puree and vegetable oil, mixing until all the ingredients are well combined.
- Gently fold the dry ingredients into the wet mixture until you have a smooth batter. Be careful not to overmix.
Layering the Batter and Cream Cheese Filling
- Scoop one-third of the pumpkin batter into the prepared loaf pan. Spread half of the cream cheese filling over the top with a spatula. Add another third of the pumpkin batter.
- Spread the rest of the cream cheese filling over top, and then drop spoonfuls of the remaining pumpkin batter over the top. Use a knife to cut through the batter to create a swirl on top.
- Place the prepared loaf pan in the oven. Bake the pumpkin bread for 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean or with only a few crumbs clinging.
- Once fully baked, remove the pumpkin bread from the oven and allow it to cool for 20 minutes in the pan before transferring the loaf to a cooling rack. Then, let cool completely before slicing.
Thank you for the recipe.
Author
You’re welcome and hope you enjoy this. Thank you for stopping by.